Tuesday, 01 March 2011

banana devil muffins

No, not as in devilishly naughty. Laced with devil may care brandy? Nope. Not even a crack about wickedly excellently tasting. Couldn't tell you that.

Because I HATE BANANAS.

Kind of like I hate spiders. And the overwhelming smell of nasty chemically deodorant in a lift. And people who don't wave when you slow your car down to let them into your lane. And the cold wet drip down your neck of a wet showercap.

Did I digress?

Oh, bananas.

It's a sign of my undying love for my children that I regularly mash or peel that evil, evil fruit for them.

They are my Achilles heel. Well, bananas and the dreadful habit I have of cutting my own fringe.

Have you ever noticed the complete absence of bananas from this blog?

THERE'S A VERY GOOD REASON FOR THAT.

I have whole friendships based on a deep shared hatred of bendy yellow fruit.

So what's this recipe for then?

Sometimes I have to slow down on the consumption of baked goods. You know, if there's an iced coconut cake in the pantry, it just calls me. I cannot hear the apple in the fruit bowl, I cannot hear the hummus and carrot stick calling. I hear the chocolate brownie. The Anzac biscuit. The currant muffin.

So every now and then I crack out these for the sake of my bum. And, er, because the rest of the family love them!

Banana muffins

Ingredients

1.5 cups mashed banana

half cup of oil

1 cup milk

1 egg

1 tsp vanilla

2 tbsp maple syrup

2 cups self-raising flour

Method

In a jug, mix up the oil, milk, egg, vanilla and syrup. In a bowl, stir the mashed banana into the flour and pour the wet ingredients over. Mix well.

Makes a dozen muffins, or two loafs, or a ring tin, or a nice sized 20cm cake.

Comments

banana devil muffins

No, not as in devilishly naughty. Laced with devil may care brandy? Nope. Not even a crack about wickedly excellently tasting. Couldn't tell you that.

Because I HATE BANANAS.

Kind of like I hate spiders. And the overwhelming smell of nasty chemically deodorant in a lift. And people who don't wave when you slow your car down to let them into your lane. And the cold wet drip down your neck of a wet showercap.

Did I digress?

Oh, bananas.

It's a sign of my undying love for my children that I regularly mash or peel that evil, evil fruit for them.

They are my Achilles heel. Well, bananas and the dreadful habit I have of cutting my own fringe.

Have you ever noticed the complete absence of bananas from this blog?

THERE'S A VERY GOOD REASON FOR THAT.

I have whole friendships based on a deep shared hatred of bendy yellow fruit.

So what's this recipe for then?

Sometimes I have to slow down on the consumption of baked goods. You know, if there's an iced coconut cake in the pantry, it just calls me. I cannot hear the apple in the fruit bowl, I cannot hear the hummus and carrot stick calling. I hear the chocolate brownie. The Anzac biscuit. The currant muffin.

So every now and then I crack out these for the sake of my bum. And, er, because the rest of the family love them!

Banana muffins

Ingredients

1.5 cups mashed banana

half cup of oil

1 cup milk

1 egg

1 tsp vanilla

2 tbsp maple syrup

2 cups self-raising flour

Method

In a jug, mix up the oil, milk, egg, vanilla and syrup. In a bowl, stir the mashed banana into the flour and pour the wet ingredients over. Mix well.

Makes a dozen muffins, or two loafs, or a ring tin, or a nice sized 20cm cake.